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Tuesday, November 15, 2011

Alsatian Apple Tart (TWD)

I am back with Tuesdays with Dorie (TWD) and will be back to posting weekly with the group from now until the end of the year. Even though we're down to the last few recipes in the book, we've got a lot of great recipes lined up. Believe it or not, we'll be done baking through the entire book by the end of the year! Isn't that crazy?!

This week's TWD recipe was chosen by Jessica of Cookbook Habit: Alsatian Apple Tart. It is a tart lined with "thick slices of sweet apples and a vanilla-flavored mix of eggs, cream and sugar that is poured over the apples and, under heat, transformed into a soft custard."

When I think of custard filled tarts, I think of fruit tarts that are topped with fruits like strawberries, blackberries, kiwi, blueberries, etc. I have never had a custard fruit tart with apples! Interestingly enough, the rich and creamy custard that envelopes the apples is absolutely delicious. I think the tart would be great with pears, too, which Dorie suggests in the "Playing Around" section.

I only added one egg and omitted the extra egg yolk in the custard, just because I didn't want to have another egg white in my freezer. The custard was still rich despite this omission thanks to the heavy cream. Only thing I would do differently next time would be to remember to put my pie crust shield on the tart sooner! I forgot and didn't realize the edges were burning until I started to smell it! (That's why you don't see a picture of the entire tart!)

Thanks, Jessica, for hosting this week! I love baked apple desserts and this one was no exception.

* Recipe notes:

- Make sure to put a pie crust shield (or some foil) around the edge of your tart about 20 minutes into baking to avoid burning the edges.